Bad Mum

Magazine

3 January 2018

Feature: Slimming World Recipe!

I love soup buuuuut I’m a soup snob!

I hate tinned soup and will always try and make my own.

Most of the time it actually works out cheaper in the long run too!

See below for my syn free soup recipe, perfect winter warmer and great for SP days.



Butternut Squash Soup

INGREDIENTS:

1 Butternut Squash
3 Large White Onions
3 Leeks
4 Carrots
1 Red Pepper.
2 Cloves of Garlic
1 Medium Red Chilli
2 Chicken Breasts
2 Tsp Dried Mixed Herbs
1 Tsp Dried Garlic
1 Vegetable Stock Cube
2 Tbsp Bouillion Powder
3 Pints of Water
Salt and Pepper (to taste)
Few sprays of Fry Light (whichever you have/ prefer)
Quark (for when serving)




METHOD:

Preheat the oven to 180 degrees.

Peel and dice the butternut squash and carrots.

Spray with Fry Light and salt/ pepper.

Bake until golden. Set aside when cooked.

Roughly chop the onions, leeks and peppers.

Cook off with Fry Light in a large pan.

Once soft and starting to brown, add in the dried herbs, seasoning, stock powder/ cube and two pints of water.

Add in the butternut squash and carrots. Stir and let it cook down.

Add in the sweetener and stir.

Add in the rest of the water and let it cook for a further 30 mins on a low heat.

Season to taste.

Put into the food processor and blend until smooth. Or leave chunkier if you prefer.



Instead of croutons I make crispy chicken pieces for the top.

Which is literally two chicken breasts cut into tiny pieces and fried off with fresh chili, grated garlic, salt, pepper and Fry Light.

I serve this with a dollop of quark and the chicken pieces scattered over.

Perfect speedy/ protein rich soup for those SP days.



For more recipes or to spy on my weight loss my SW instagram is @bex.does.sw and my personal one is @_furno.


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